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Copyright © 2025 Foodies Only
5 min
19/01/2026
The most important aspects in making good parathas are the consistency of the dough and the sealing of the edges. Aashirvaad Atta provides a softer dough that allows for better sealing when making your sweet paratha. The article will also demonstrate a few simple tips for sealing the edges of your paratha to eliminate leaks during cooking.
While parathas traditionally have savoury fillings, sweet parathas are simply another way to enjoy a different taste. In India, sweet parathas have long been a source of comfort food. They can be prepared for any occasion - from lazy Sunday breakfasts and festive lunches to quick afternoon snacks just because. Traditionally, sweet parathas may have been filled with gud (jaggery) or sugar and chopped nuts, but today they come in more forms than ever - including sweet potato parathas.
Crushed jaggery and roasted nuts are a popular stuffing for parathas. The texture is critical; jaggery must be finely ground to prevent it from "melting," and the nuts should also be ground finely rather than left in large pieces to avoid liquid oozing out of the cooked paratha. Aashirvaad Select 100% MP Sharbati Atta has excellent water absorption characteristics, allowing you to create a smooth, stretchy (non-tearing) dough. In addition, the aroma of fresh wheat is a perfect complement to the depth of jaggery.
Parathas with powdered sugar are a lighter, faster option that most children enjoy. Adding a little ghee to the powdered sugar helps keep it from melting too quickly on the tawa. A strong and soft dough is necessary to hold the paratha's shape while allowing it to puff. Aashirvaad Shudh Chakki Atta (100% Atta and No Maida) provides that structure while still allowing for gradual puffing.
Sweet potatoes are a modern ingredient that complements the traditional Indian kitchen. A mash of sweet potatoes provides moisture, sweetness, and fibre for use in dessert-style parathas. Before filling the paratha with sweet potato, allow it to cool completely. Nutritionally and structurally, using Aashirvaad High Fibre Atta with Multigrains makes sense, as the additional fibre will absorb moisture from the sweet potatoes, prevent leakage, and provide additional digestive benefits. This variety works as both a dessert after a meal or as a breakfast item.
Sweet fillings, such as sweet potatoes, behave differently from savoury fillings when sealing the dough. To seal the dough properly, begin by bringing the edges of the dough together slowly, and using your fingers, gently flatten it into a disc shape before rolling it out. When rolling your dough, keep dry flour to a minimum because excess dry flour will create cracks in the dough. After you have filled the dough, allow it to rest for a short time so the gluten can relax. Atta such as Aashirvaad 100% MP Sharbati Atta will keep the dough tender longer and give you more control during shaping.
To cook sweet parathas, use medium to low heat instead of high heat because the sugar in sweet potato will caramelise too quickly on high heat, resulting in burnt parathas and leaks. By cooking slowly and flipping gently, you will achieve even colour and a soft crumb without bitterness, regardless of whether your paratha is made from gud or sweet potato.
You must use a scorching hot tawa (griddle). Slowly cook your vegetable paratha; as steam builds, it pushes moisture back into the dough. Cook the paratha over medium-high heat, flipping as soon as it begins to firm up and hold its shape. This will keep the filling from leaking out or being steamed when cooked on a hot cast-iron tawa.
The key to making sweet parathas is balancing the filling, the method of preparation, and creating a reliable dough. Sweet parathas can range from the classic combination of jaggery and nuts to using fibrous ingredients such as sweet potato, creating a delicious, homemade comfort dessert that is simple to prepare. Aashirvaad Atta products offer a wide variety of options for creating soft, elastic, and nutritious sweet parathas, allowing you to enjoy this dessert in both a nostalgic way and as a new daily treat.
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